Crab & Shrimp Citrus Dijon Salad

Crab & Shrimp Citrus Dijon Salad

Crab & Shrimp Citrus Dijon Salad

A seafood salad featuring delicate lump crab, shrimp, blood orange and avocado dressed in honey dijon vinaigrette.
Course Salad
Cuisine Meatless
Servings 6 people


  • 1 bag Family Size Fresh Express Hearts of Romaine chopped into bite-size pieces
  • 1 pound medium-sized shrimp peeled and deveined
  • 1 tbsp kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon
  • 1 can lump crab meat (8 oz)
  • 3 blood oranges segmented
  • 1 avocado diced

Dressing Ingredients:

  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 tsp cumin
  • kosher salt
  • freshly ground pepper


  • Season shrimp with salt and pepper.
  • Over medium-high heat, add oil to pan.
  • Add shrimp and cook until the shrimp are fully cooked (about 5 minutes).
  • Turn off heat and squeeze 1/2 lemon over the shrimp.
  • When shrimp are cooked, place in refrigerator to cool.
  • When cooled, roughly chop shrimp into medium sized pieces.
  • In a bowl, mix the lump crab, shrimp and 1 1/2 tbsp dressing all together.
  • On a large serving platter, arrange lettuce on the plate. Then place the blood orange segments and avocado throughout.
  • Drizzle the remaining dressing over the greens and top with the lump crab and shrimp mixture.
  • Season with kosher salt and freshly ground pepper.

Dressing Instructions:

  • In a bowl, mix all dressing ingredients.
Made with

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